DIY & Crafts

5 Easy And Delicious Homemade Pancakes Without Milk

by craftmin | January 20, 2018

Craving pancakes but you’ve ran out of milk? No problem! With some creativity and a little tweak here and there, these 5 easy and delicious homemade pancakes without milk are a sure win. You got that right, you can still make those circles of fluffy goodness without milk usinge milk substitutes. Yes, milk will be a thing of the past after tasting these oh so yummy pancake creations. Interested? Then let’s get started.

5 Homemade Pancakes Without Milk

There are lots of non-dairy milk options available in the market, such as soy milk, rice milk, almond milk and many others. But if you’re not a fan of non-dairy milk, there are other interesting, out-of-the-box milk substitutes to try. Don’t get too excited as we are only talking about pancakes here. These substitutes have been proven to work wonders for pancakes but are not tested for other recipes calling for milk. If you’re feeling a little creative and experimental, go ahead and make some. Who knows, you might even like them better than your usual pancakes.

1. Margarine Pancakes

The margarine in this recipe makes up for the flavor that would have come from the milk. It also makes your pancakes soft on the inside with a little bit of crunch outside.

This will yield about 6 5-inch rich-tasting, fluffy pancakes which each have around 160 calories. You can enjoy these yummy pancakes with a prep time of less than 20 minutes.

Directions:

1. Mix together all the dry ingredients – a cup of white flour, 3 tablespoons white sugar, 2¼ teaspoons baking powder, and ¼ teaspoon salt in a bowl.
2. In a separate bowl, add together 2½ tablespoons melted margarine, ¾ cup water, and an egg. Mix them well.
3. Pour the margarine mixture into your dry ingredients and mix gently until smooth. Do not over mix or you’ll have chewy, not soft and fluffy pancakes.
4. Preheat your griddle or skillet and lightly brush with vegetable oil or coat with a little cooking spray.
5.Using a ladle or a ¼ measuring cup, drop some of the pancake batter onto the preheated surface. Allow some space for spreading.
6. Cook the pancakes on medium heat until tops are bubbling and begin to look dry. Turn the pancakes over and brown the other side. Serve immediately with your choice of toppings.

2. Chocolate Chip Pancakes

There’s no discussion needed here. The milk chocolate and the chocolate chips says it all. Every bite of these chunky pancakes is sure to send you to chocolate heaven! Try different types of chocolate chips: semisweet, bittersweet, dark, white, or milk chocolate. Take this to the next level with peanut butter or butterscotch chips – the possibilities are endless!

This will yield 8 5-inch oh-so-chocolatey pancakes with about 130 calories each. These chocolate chip pancakes have a prep time of less than 25 minutes.

Ingredients:

all-purpose flour, 1 cup

chocolate chips, 14 cups

milk chocolate, 1 cup

baking powder, 2 teaspoons

white sugar, 1 tablespoon

vegetable oil, 2 tablespoons

vanilla extract, 12 teaspoons

salt, ¼ teaspoon

egg

Directions:

1. Mix together all the dry ingredients – a cup of white flour, a tablespoon of white sugar, 2 teaspoons baking powder, and ¼ teaspoon salt in a bowl.
2. In a separate bowl, beat the egg then add a cup of milk chocolate, 12 teaspoons vanilla extract, 2 tablespoons vegetable oil and 14 cups chocolate chips. Mix them well.
3. Pour the milk chocolate mixture into your dry ingredients and mix gently just until smooth. Do not over mix.
4. Preheat your griddle or skillet and lightly brush with vegetable oil or coat with a little cooking spray.
5. Using a ladle or a ¼ measuring cup, drop some of the pancake batter onto the preheated surface. Allow some space for spreading.
6. Cook the pancakes on medium heat until tops are full of bubbles and begin to look dry. Turn pancakes over and brown the other side. Serve immediately with your choice of toppings.

3. Classic Homemade Pancakes Without Milk

If you’re craving pancakes but don’t want anything fancy, this recipe will be perfect for you. Enjoy the goodness of these classic homemade pancakes without milk in less than 20 minutes prep time.

Ingredients:

all-purpose flour, 1 cup

water, 1 cup

white sugar, 1 tablespoon

baking powder, 2 teaspoons

vegetable oil, 1 tablespoon

salt, ¼ teaspoon

egg

Directions:

1. Mix together all the dry ingredients – a cup of white flour, a tablespoon of white sugar, 2 teaspoons baking powder, and ¼ teaspoon salt in a bowl.
2. In a separate bowl, beat the egg then add a cup of water, and a tablespoon of vegetable oil. Mix them well.
3. Pour the liquid mixture into your dry ingredients and mix gently just until smooth and a bit lumpy.
4. Preheat your griddle or skillet and lightly brush with vegetable oil or coat with a little cooking spray.
5. Using a ladle or a ¼ measuring cup, drop some of the pancake batter onto the preheated surface. Allow some space for spreading.
6. Cook the pancakes on medium heat until tops are full of bubbles and begin to look dry. Turn pancakes over and brown the other side. Serve immediately with your choice of toppings.

4. Beer Pancakes

You want pancakes so bad, but you don’t have milk. And maybe you find substituting milk with water a little too bland for your taste. Then, a light-bulb moment – beer! The beer adds air to your pancake batter making it lighter and fluffier with a malty flavor. Stout or mild Porter make great tasting beer pancakes. But of course, you are free to use your favorite brand.

This makes 2 servings, with about 520 calories each. Prep time is 20 minutes, but I’m sure these homemade pancakes without milk will all be gone in a snap.

Ingredients:

all-purpose flour, 1 cup

white sugar, ¼ cup

beer, 1 cup

melted butter, 2 tablespoons

baking powder, ¾ teaspoon

vegetable oil or cooking spray, 2 teaspoons

salt, ½ teaspoon

egg

Directions:

1. Sift together all the dry ingredients – a cup of white flour, ¼ cup white sugar, ¾ teaspoon baking powder, and ½ teaspoon salt in a bowl.
2. Add the egg, a cup of beer and 2 tablespoons melted butter into the dry ingredients. Mix gently just until smooth and a bit lumpy.
3. Preheat your griddle or skillet and lightly brush with vegetable oil or coat with a little cooking spray.
4. Using a ladle or a ¼ measuring cup, drop some of the pancake batter onto the preheated surface. Allow some space for spreading.
5. Cook the pancakes on medium heat until tops are full of bubbles and begin to look dry. Turn pancakes over and brown the other side. Serve immediately with your choice of toppings.

5. Cinnamon-Vanilla Pancakes

Make sure to use warm water (not hot or boiling) as called for in this recipe. Warm water when added to the baking soda and vinegar in this recipe will add more air to your pancake batter, resulting in the fluffiest pancakes you’ll ever make. Yes, you can take my word for that.

This can make about 10 servings, with about 180 calories each. Make these cinnamon-vanilla homemade pancakes in 25 minutes, and you’ll eat them all in way less time than that.

Ingredients:

all-purpose flour, 1¾ cups

white sugar, ½ cup

warm water, 2 cups

coffee creamer, ½ cup

baking soda, 1 tablespoon

vegetable oil or cooking spray, 2 teaspoons

white vinegar, 1 tablespoon

baking powder, 1 teaspoon

vanilla extract, 1 teaspoon

salt, ¼ teaspoon

2 dashes of cinnamon powder

a dash of nutmeg powder

Directions:

1. Mix together all the dry ingredients – 1¾ cups white flour, half a cup of white sugar, half a cup of coffee creamer, a tablespoon of baking soda, sugar and baking powder, ¼ teaspoon salt, cinnamon and some nutmeg powder in a bowl.
2. Pour 2 cups warm water into the dry ingredients and stir them well.
3.Add a tablespoon of vinegar and a teaspoon of vanilla extract then mix again.
4. Preheat your griddle or skillet and lightly brush with vegetable oil or coat with a little cooking spray.
5. Using a ladle or a ¼ measuring cup, drop some of the pancake batter onto the preheated surface. Allow some space for spreading.
6. Cook the pancakes on medium heat until tops are full of bubbles and begin to look dry. Turn pancakes over and brown the other side. Serve immediately with your choice of toppings.

Now, who said you can’t make pancakes without milk? Homemade pancakes without milk are a sure lactose-free treat!